Triple Ginger Matcha Cookies

1. 1

   Preheat oven to 350u00b0. Line a baking sheet with parchment paper.

2. 2

   In a large bowl whisk together almond flour, brown rice flour, tapioca starch, 2 teaspoons of the matcha powder, baking soda and spices until well combined. In a separate bowl or blender thoroughly combine honey, avocado, olive oil and grated ginger. Stir in candied ginger. Stir the wet mixture into the dry. The dough should resemble a softer, stickier, grittier sugar cookie dough. It will feel greasy as well. If you can't roll a ball of dough in your hands without it sticking everywhere and falling apart, add a few teaspoons of rice flour until it reaches the previously described consistency.

3. 3

   Combine the coarse sugar and remaining teaspoon of matcha powder in a small bowl. Scoop 1 tablespoon of the cookie dough and roll into a ball with your hands. Carefully roll the dough in the matcha-sugar mixture and place on the prepared cookie sheet. Repeat with remaining dough. Take a flat-bottomed glass and press the dough balls into 1/3 inch disks.

4. 4

   Bake for 7-9 minutes. Allow the cookies to cool in the pan for 5 minutes then move them to a wire rack to cool completely. Enjoy with a cup of jasmine tea, a good book and a blanket.

* Per serving · 4 servings · Values may vary.

No additional tips available.